Grilled Grouper with Mango Butter8 Reviews
- Prep: 15 min
- Cook: 30 min
- Ready In: 45 min
“Other versions of this recipe I've found online were too sweet and too fatty for me. Here's a stripped-down, super-easy, slightly spiced-up version that's quick enough to make on a work night. I want to try this with tequila in the sauce sometime instead of white wine.” - by Laura17
Original recipe yields 4 servings
- Melt the butter in a skillet over medium heat. Stir in the shallot; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the mango, honey 1/4 cup olive oil, white wine, red pepper flakes, and salt. Reduce heat, and simmer until liquid has reduced slightly, about 10 minutes.
- Brush both sides of the grouper fillets with 1 tablespoon of olive oil, and season with salt and white pepper.
- Heat a large skillet over medium-high heat. Arrange grouper fillets on the skillet and cook until the fish is opaque and separates easily under a fork, about 4 minutes on each side. Serve the fish with the mango sauce on top.
Amount Per Serving (4 total)
- 471 cal
- 30.3 g
- 13.2 g
Based on a 2,000 calorie diet
Reviews (8)Rate This Recipe
"The mango butter was good, if you like mango butter. It is more of a sauce, and I recommend whisking it together once you've reduced it. It has a sweet and salty type tang to it. I personally didn't r..." See moreealize how sweet it was going to be, and I didn't use much. I prefer my fish cooked with lemon and butter and/or capers. So this wasn't for me, but I encourage you to try it if you were interested enough to pull up the recipe!"
"wow..a surefire way to impress guests! This fish looks and tastes like it came from a 5 star restaurant. My husband said i should have snapped a photo. A rare treat indeed! Thanks!..." See more"
"The mango butter is a home run topping for fish! Even though I messed it up. In a momentary lapse of judgement (brain fart) I used a whole stick of butter thinking it was a 1/4 cup. As the sauce was..." See more reducing I tasted it and was surprised that the butter was so prominant. Ooops. I ended up adding more honey and red pepper flakes and also added a little brown sugar. The end product was just ok by itself but is HEAVENLY when eaten with the fish. Next time I'll use the correct amount of butter. Oh yah, I used tilapia since that's what was on hand. Thank you for the recipe, this is what we call a "do-againer" in our house."
Grilled Tilapia with Mango Salsa
Key West-Style Baked Grouper
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